Instructions:

1. Place the coleslaw mix, onion, mango, and almonds into a large bowl. In a quart container using an immersion blender or in a food processor, combine the mayonnaise, chili garlic sauce, garlic cloves, jalapeño, salt, and pepper. Pour over the slaw and mix well. Allow to stand while you prepare the chicken.

2. Place the flour into the first part of a 3-part breading station. Place the beaten eggs into the second part.

3. Place the cornflakes, almonds, sesame seeds, sugar, red pepper flakes, and salt into the bowl of a food processor fitted with the metal “S” blade. Pulse a few times, leaving coarse crumbs. Place into the third part of the breading station.

4. Separate the tenders from the chicken breasts. Pound the cutlets to make them a little flatter. Pass each breast and tender through the 3-part breading station, starting with the flour, shaking off excess; then into the eggs, wetting the chicken evenly; then into the crispy coating. Press down to get a nice even coating.

5. Heat canola oil in a large heavy skillet over medium heat to come up ¼-inch on the skillet.

6. Test the oil to see if it is hot enough by dropping a bit of the coating into the oil. If oil bubbles around it and it turns golden, the oil is ready. Place the chicken into the hot oil and cook for 3-4 minutes per side until golden brown. You may need to do this in batches. Use tongs to carefully flip each piece. Remove to platter. Top each piece of chicken with some of the slaw.

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